Novel Pyridinium Cross-Link Structures Derived from Glycolaldehyde and Glyoxal
Author:
Affiliation:
1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
Funder
Deutsche Forschungsgemeinschaft
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c00906
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1. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
2. Advanced Maillard reaction end products are associated with Alzheimer disease pathology.
3. Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making
4. Isolation and characterization of a new advanced glycation endproduct of dehydroascorbic acid and lysine
5. Isolation and Identification of the 3-Hydroxy-5-hydroxymethyl-pyridinium Compound as a Novel Advanced Glycation End Product on Glyceraldehyde-related Maillard Reaction
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